DSpace Coleção:https://repositorio.ufrn.br/handle/123456789/21660
Sat, 25 May 2019 13:51:51 GMT2019-05-25T13:51:51ZFaça o que eu digo ou faça o que eu faço? Avaliação das boas práticas de manipulação em Unidades de Alimentação e Nutriçãohttps://repositorio.ufrn.br/handle/123456789/26741
Título: Faça o que eu digo ou faça o que eu faço? Avaliação das boas práticas de manipulação em Unidades de Alimentação e Nutrição
Autor(es): Barbosa, Fernanda Montenegro
Abstract: Compliance with good handling practices is essential for quality assurance in meal
production. The Food and Nutrition Units of University Hospitals (UANH) deserve
special attention because of the vulnerability of the assisted clientele and because they
are training scenarios for health professionals from different areas of activity. This
study sought to evaluate the production of meals in UANH regarding hygienic-sanitary
conditions, as well as the knowledge of food handlers about current sanitary legislation
regarding good practices for food services. In order to evaluate the knowledge of the
food handlers, as well as their self-reported practices, a checklist based on the current
sanitary legislation was used. Microbiological analysis of utensils and food handling
surfaces were carried out. The data were collected in the 3 hospitals that are part of
the hospital complex of the Federal University of Rio Grande do Norte. The
"knowledge" and the "self-reported practices" of the food handlers reached satisfactory
percentages in relation to food safety, 77.22% and 78.14%, respectively. It was
observed that the knowledge of the manipulators presented significant positive
correlation (p <0.05) with their self-reported practices. There was no association
between the socio-demographic data and the knowledge of food handlers; however,
in relation to self-reported practices, the association of this with training time (p <0.05)
was observed. The application of the checklist in the UANH showed that they have an
average adequacy of 60.94% regarding good handling practices, classifying the units
as regular. The results of the Microbiological Analysis carried out on the manipulation
surfaces showed that 66.67% presented significant contamination of Mesophiles,
classified as under unsatisfactory hygienic conditions. The presence of 45ºC Coliforms
was identified in 47.92% of the surfaces, indicating poor sanitary conditions. In view of
the above, it becomes evident the need to work on the motivation of food handlers of
the UANH in a way to encourage them to practice the knowledge regarding the safe
handling of foods that have proven to know in theory.Tue, 11 Dec 2018 00:00:00 GMThttps://repositorio.ufrn.br/handle/123456789/267412018-12-11T00:00:00ZManteiga de bati (Ouratea parviflora): caracterização físicoquímica e utilização como substrato para produção de lipase por Aspergillus terreus em fermentação semi-sólidahttps://repositorio.ufrn.br/handle/123456789/26603
Título: Manteiga de bati (Ouratea parviflora): caracterização físicoquímica e utilização como substrato para produção de lipase por Aspergillus terreus em fermentação semi-sólida
Autor(es): Barros, Karen dos Santos
Abstract: Lipases are enzymes belonging to a class of hydrolases that catalyze the
breakdown of triacylglycerols, generating free fatty acids. The vegetable sources that
are of greatest interest as a substrate for lipase production are those containing long
chain triacylglycerols. In this context, the bati butter produced from Ouratea parviflora
is an alternative for lipase production. The objective of this work was to evaluate the
potential of bati butter (Ouratea parviflora) as a substrate for lipase production by
Aspergillus terreus in semi-solid fermentation. Analysis of the composition of fatty acids
and minerals, physicochemical characterization of bati butter and its use as an inducing
substrate for lipase production at two different temperatures (25 ºC and 35 ºC) were
carried out during 196 h of fermentation. The spore count was performed throughout
the fermentation period. The crude enzymatic extract was evaluated against different
pH, temperature and action of activating compounds and inhibitors. The butter had a
high concentration of long chain fatty acids (C14 - C24). The presence of manganese
(12.7 mg / g), calcium (7.7 mg / g), sodium (6.7 mg / g) and magnesium (5.4 mg / g) of
iron (1.1mg / g) and copper (0.04mg / g) that exert a catalytic effect on lipid oxidation.
Regarding the physical-chemical characteristics, a high acidity index (20.76 mg KOHg1) and peroxide (16.03 mEqkg-1) and low humidity (1.29%) were found. Regardless of
the incubation temperature, the spore count of Aspergillus terreus was similar and
increasing throughout the incubation period (196 h). However, the highest enzymatic
activity was 212.6 U / g, produced in the 120 h period at 35 ° C, with specific activity of
144,5 U/mg. The crude enzymatic extract presented better relative activity at 37 ºC and
pH 9. β-mercaptanol significantly increased the relative activity of the enzyme. The
other compounds decreased the relative activity of the enzyme, especially the Sodium
Docetil Sulphate (SDS) that inactivated the enzyme. In view of the results obtained it is
stated that bati butter was an inducing substrate to produce lipase by semi-solid
fermentation.Thu, 29 Nov 2018 00:00:00 GMThttps://repositorio.ufrn.br/handle/123456789/266032018-11-29T00:00:00ZDa semente à farinha: semeando a sustentabilidade no aproveitamento de resíduo do melão Cantaloupe (Cucumis melo L. var. reticulatus)https://repositorio.ufrn.br/handle/123456789/26602
Título: Da semente à farinha: semeando a sustentabilidade no aproveitamento de resíduo do melão Cantaloupe (Cucumis melo L. var. reticulatus)
Autor(es): Cunha, Josiane Araújo da
Abstract: The concern about the environment motivates the interest in avoiding waste in the
productive food chain, which is responsible for the generation of considerable amount
of waste. Allied to this, the use of fruit residues, can add nutritional value to new
products. The objective of this study was to characterize a flour from Cantaloupe melon
seeds (Cucumis melo L. var. reticulatus), and to evaluate the viability of its use as an
ingredient in the manufacture of cakes. Thus, four different formulations were
developed: standard cake (F1) and cakes plus melon seed flour in partial substitution
of wheat flour, at concentrations of 10% (F2), 30% (F3) and 50% % (F4). Analyzes of
centesimal composition were performed; dietary fiber; morphological and structural
characterization; determination of mineral composition and evaluation of the fatty acid
profile in the melon seed whole flour. To evaluate the overall acceptance of the the
cakes prepared with the melon seed flour, Sensorial Analysis was carried out with 135
non-trained panelists, which also included the the judgment of the formulations, using
sensorial attributes (taste and texture), through the Ideal Scale Test, Just About Right.
The results showed that the whole melon seed flour has a considerable nutritional
value, presenting 18% of proteins; 3% moisture; 4% ash; 30% lipids and 35% dietary
fiber; presenting important levels of minerals, mainly phosphorus (1507.62 mg / 100
g), potassium (957.35 mg / 100 g) and magnesium (504.03 mg / 10 g). The
polyunsaturated fatty acid fraction was the most found in melon seed flour, with a
predominance of omega 6 (17.95 g / mg flour). The sensorial analysis showed good
acceptance for the formulations containing 10 and 30% of whole melon seed flour,
being the formulation with 10%, the most accepted. In general, the testers considered
the formulations as ideal to the attributes used in Just About Right, preferring the F2
formulation. The results of the present study the feasibility of the use of melon seed
flour in food production, emphasizing the incentive to sustainable practices, promoting
economic, social and health benefits.Fri, 07 Dec 2018 00:00:00 GMThttps://repositorio.ufrn.br/handle/123456789/266022018-12-07T00:00:00ZNanoencapsulação de óleo de buriti (Mauritia flexuosa) em alginato e gelatina: caracterização e avaliação da solubilidade e potencial antimicrobianohttps://repositorio.ufrn.br/handle/123456789/26597
Título: Nanoencapsulação de óleo de buriti (Mauritia flexuosa) em alginato e gelatina: caracterização e avaliação da solubilidade e potencial antimicrobiano
Autor(es): Azevedo, Gabrielle Mahara Martins
Abstract: Buriti oil (Mauritia flexuosa) presents great functional potential because it
presents high levels of carotenoids, oleic acid and phenolic compounds.
However, the liposolubility and oxidation of the bioactive compounds limit
application as an ingredient in food. Based on this, the objective of the present
study was to evaluate the isolated and conjugated effect of porcine gelatin and
sodium alginate on buriti oil encapsulation, and the effect on solubility and
antimicrobial potential. The vegetable oil was supplied by Plantus S.A. and was
submitted to chemical characterization (profile of fatty acids and phenolic
compounds) and evaluation of antimicrobial potential. The encapsulation was
performed by the oil/water emulsification technique, using Tween 20 as a
surfactant. The encapsulates obtained were characterized by MEV, FTIR, Laser
Diffraction, Zeta Potential, XRD, and incorporation efficiency (%). In addition, they
were evaluated for solubility and antimicrobial potential compared to crude oil.
The fatty acid profile showed predominance of linoleic acid (53.36%) and palmitic
acid (25.75%). The phenolic compound that presented the highest concentration
was quercetin (20.53 (0.37) µg/g). The characterization study showed that the
encapsulates based on gelatin (OGS) presented spherical shape, smooth surface
and low agglomeration, compared to that obtained through the combination of
encapsulating agents (OAG). The FTIR indicated new chemical interactions
present in the encapsulates due to the formation of new vibrational bands, mainly
for OGS that presented greater attenuation of the vibrations present in the crude
oil. The encapsulation efficiencies obtained for OGS and OAG were, respectively,
86.80% and 71.91% (p <0.05). In relation to water solubility, OGS had a higher
percentage [89.83 (2.59)%] than OAG [42.84 (2.21)%] and pure buriti oil [3.91
(0.39 )%]. Regarding the inhibition of growth (%) of Pseudomonas aeruginosa
and Klebsiella pneumonia, OGS preserved the antimicrobial activity of pure buriti
oil (p>0.05). Therefore, it can be concluded that the encapsulation of buriti oil in
gelatin was a promising strategy to increase the potential of buriti oil use in foods.Thu, 29 Nov 2018 00:00:00 GMThttps://repositorio.ufrn.br/handle/123456789/265972018-11-29T00:00:00Z